**Recommendations: Pork Pupusas, Cheese Pupusas, Nachos, Sopa de Mariscos. I’d ask if you order a pork AND cheese pupusas.

This is a tricky cuisine for me. Mexican-Hondurian and Salvadorian food. I know as much about it as the amount of restaurants offering this type of cuisine in the city. That’s not a whole lot. Being that I’ve only been to Mexico and have yet to make my way down to South America, my knowledge is limited in this category. To make it even more challenging El Caracol specializes in 3 types of cuisine, so it’s hard to look at it from any “authentic” perspective.

All I can go by is how it tasted, whether or not the meats were cooked correctly, and mostly did I enjoy it. Therefore I’m going to use the words “authentic” and “traditional” lightly, because all I can really compare it to are other restaurants of this style in Vancouver. Of course food in Latin America is likely better than this, but in the context of Vancouver, you take what you can get, and this is good!

El Caracol Mexican Cafe is a hidden gem and total hole in the wall located in Vancouver, BC. I’ve driven by it on a few occasions and have always been curious to check it out. Originally I was supposed to go to Dona Cata, but then realized it was closed on Monday, so this was plan B. It wasn’t a bad plan B either!

There was “El Caracolito Mexican Food” and then two stores over was “El Caracol Mexican Cafe”, I was quite confused as to where I made my reservations, but realized it was at El Caracol Mexican Cafe. They were both just as busy and I’m sure they’re the same owners, but the menus are different and El Caracolito Mexican Food seems a lot more Mexican, whereas El Caracol Mexican Cafe is more Latin American.

This photo was taken at the end of the night, but during dinner hours El Caracol Mexican Cafe was busy with lots of Latin American locals from the neighbourhood. That’s the best feeling for a foodie – going into an ethnic restaurant, whose cuisine you’re not quite familiar with, and discovering that everyone in there is of that nationality. It’s just extra convincing that you’ve found an authentic restaurant for Latin food.

The menu wasn’t too tricky to decipher because there’s Spanish, English and some photos. However I pulled my classic “foodie” move. I picked out the table that looked like regulars and asked them for recommendations. They advised me to stick to the Salvadorean menu items because that was the specialty here, not Mexican food, despite the name of the restaurant. So I more or less did as I was told. (I did however also take recommendations from the owner, who suggested a lot of Mexican dishes)

El Caracol Mexican Cafe is a home style restaurant and the food seemed to be quite authentic and different than most “Mexican” restaurants. The food was generally very good and I did enjoy my experience. Being that this type of cuisine is already limited in Vancouver, I’d say this is one of the better choices for traditional Salvadorean and Mexican food, although it wouldn’t be my first choice for it. The style may be new for many and everything is home made, but I didn’t find everything amazing either. It’s very affordable so there’s not much to lose just by trying it, and I would still recommend it and consider it a hidden gem that we’re lucky to have.

On the table:

Horchata – 3.5/6

A milky mixture of cocoa, seeds, and spices $2

I actually really love horchata and this one was quite good except the amount of cocoa powder kind of threw me off.

It tasted a bit like cinnamon chocolate almond milk, but not as sweet or chocolaty as chocolate milk.

It’s served room temperature with ice cubes, and cold would have been better.

The texture was a bit powdery and it’s made from boiled down rice, nut, and sesame seed water and milk.

Those ingredients are all strained out so it is a smooth drink, but not creamy or thick either.

The only spices I could taste was cinnamon, which was evident, but not too strong or spicy.

It was a bit sweet and I could have used a notch less cocoa powder, but I still enjoyed it as a starter or dessert drink.

Mango Milkshakes – 4/6

This was more like a mango smoothie than a mango milkshake and there was no ice cream in it, but I still liked it.

I think it’s made with whole milk rather than yogurt, because it wasn’t tangy, and just naturally sweet, light and frothy.

It was a bit pulpy and somewhat creamy, but not thick or icy and it was obviously made with fresh mangoes that I could taste immediately.

To me, nachos sound so typical and unadventurous so I wouldn’t have ordered them unless the table beside me recommended them.

These were definitely authentic nachos, and different than what most of us are probably used to.

It looked pretty weak and almost pricey for the size, but it tasted much better than it looked and I liked them!

The chips are house fried real corn tortilla chips so they were thick and extra crunchy.

It was topped with warm refried beans, fresh wedges of ripe avocado, tomatoes, freshly grated salty Mexican Cotija cheese and sour cream, but they took out the jalapenos, which I missed.

It was an even layer with fresh ingredients and these are less greasy compared to the Americanized version of nachos.

Guacamole – 3/6

Avocado blended with onion and cilantro. Includes chips. $4

It was a small portion so I found it a bit pricey, but it was incredibly fresh.

It was very simple with chopped ripe avocado, lots of fresh lime juice and fresh lime zest.

It was very bright, but I did miss some tomatoes in there.

You could easily make it at home, but it was still good here and served with their fresh and home made corn tortilla chips.

Ceviche – 3/6

Fish marinated in lime with onions, tomatoes, and cilantro. Includes chips. $8

It looked like a small bowl, but it was deep and ended up being quite a bit. It was served with fresh home made corn tortilla chips.

The flavour was very good, but it was barely a ceviche and all the seafood was cooked shrimp instead of the listed “fish”, so that was disappointing. However the take out menu said “prawns”, but it would be better with fish regardless.

There was tons of chopped shrimp, but they were almost overcooked from the marinade and a bit too chewy and tough.

It was very intense with lots of fresh lime juice and a nice bright acidity from added tomatoes.

It was very tangy with a zip and a kick, slightly smoky, not spicy, and also a bit sweet from some sugar.

There was definitely the strongest presence from lime and a good amount of Worcestershire sauce.

The kids ate it, but it would be different than the typical Taco Bell or chain restaurant quesadilla.

It was pretty big, warm, but not crispy and very simple with few ingredients.

Forget about the Americanized grilled chicken strips and ooey gooey melted mozzarella and cheddar cheese combo, this was made with their house made shredded chicken and Mexican cheese!

It was well stuffed with salty semi-hard Mexican Cotija cheese which was as salty as feta cheese, with a similar texture. It was semi-melted and when it hardened it tasted like salty Mozzarella sticks.

The chicken was plentiful, decently moist and well marinated, but not spicy and it was topped with sour cream.

Some tomatoes would have been nice, but this was the bare basics.

Tamale – 2.5/6

Seasoned ground, fresh corn cooked in corn husks until firm. Served with sour cream. Order of 2 for $5. Chicken Tamale $3.

These are home made and very traditional and they’re eaten as an entree, but we had them as appetizers.

They’re very similar to “Zongzi” or “Zong” which is the traditional Chinese sticky rice. It’s not the sticky rice you get at dim sum, which is the Cantonese version, this was closer to the Mandarin style sticky rice. It wasn’t rice though, but cornmeal!

This one seemed like it was made of corn meal rather than fresh corn though despite the description.

They’re filling and I wouldn’t want a whole one to myself, and it was good to try, but I wouldn’t really care to re-order it.

They were okay tamales and pretty good for what they are, but the cornmeal dough itself was better at El Inka Deli – see Tamale.

Tamales de Elote – 2.5/6

I ordered them with chicken, but I feel like this was their vegetarian version because one had no chicken.

Tamales can be considered naturally a bit drier though considering the ingredients.

The cornmeal dough was tender and quite moist, but the ends had dried out a bit. The middle was moist and creamy though.

The cornmeal had a slight tanginess from perhaps lime, but the tamale is savoury.

It has mealy texture, but it wasn’t as moist or tender as polenta, and it’s a bit crumbly.

They were stuffed with chick peas made from their dry state, cassava root (starchier tasting potato), and green peppers.

I like them with more spice and flavour with added olives and eggs, but these were still not bad.

Tamale de Gallina (Subject to availability) – 3.5/6

Cornmeal dough stuffed with chicken then wrapped in banana leaves and steamed $3

The chicken was better! It obviously had more flavour but the chicken was dry on occasion.

I would prefer more chicken, but it was also stuffed with green peppers and cassava root or potato.

Again I prefer added olives and eggs or even dates, which they sometimes add to tamales. This is a very home style version of a tamale though.

I just like my tamale stuffing to be more of a saucy mixture with ingredients sauteed in natural chicken juices so that it’s super moist and flavourful.

The cornmeal dough was moist at times and dry at others if you got the end pieces again.

Just like the one above, the dough had a slight tang to it and seemed seasoned with a bit of lime.

**Pupusas – 4/6

Corn flour pockets filled with cheese, black beans or pork. Served with cole slaw and home made salsa. A favourite Salvadorian ethnic dish. Order of 3 for $9

Order additional pupusas at the same time for $3. Single pupusa queso (cheese) $3 Single pupusa pollo (chicken) $3.50

Pupusas are the specialty here and what they’re most known for. It’s a must try, however I heard they’re definitely better at La Conquistadora in Whalley Surrey, BC.

I give them a 4/6 because I know there’s better, but it was my favourite thing I ordered here.

You can chose one of each, but I recommend 2 pork and 1 cheese, or all pork.

The pork was the best one, and not because I like meat, it just had the most flavour.

I ended up getting 4. One of each and an extra pork for an additional $3, which came to $12.

The corn flour pocket was a very thin, tender and moist, yet flaky and crispy corn flour dough made from scratch.

It’s not like a crepe or pancake and it’s not buttery, sweet, dense or chewy. It’s closer to polenta, but more doughy and not bready.

**Pork Pupusa – 5/6

Corn flour pockets filled with cheese, black beans or pork.

This was my favourite item of the night! It was delicious and I’d come back just for these!

It was well stuffed with a very soft and moist pork that tasted almost a bit like Chinese suckling roast pork but mashed up.

The texture was of pulled pork or even tuna, because it was so mashed and almost creamed.

It wasn’t dry at all and you could taste the little crispy bits of deep fried crackling they minced right into it. It was fantastic! I bet it was from the chichurron (deep fried pork skin/rind) appetizer they also offer.

It was perfectly seasoned and nice and savoury with bacon flavours and just incredibly tender with the home made corn flour pastry.

There wasn’t much acidity or sweetness and it wasn’t spicy, but just savoury. I loved them!

Bean Pupusa – 2.5/6

Corn flour pockets filled with cheese, black beans or pork.

Out of the three I wasn’t crazy about the bean one which I found to be dry.

The beans were their creamy refried beans they serve with many of their mains, and not the black beans as listed.

It was good refried beans though, and they were nice and savoury, but I enjoyed it better alone because it dried out in the pupusa.

It was just a bit too starchy overall for my liking.

**Cheese Pupusa – 3.5/6

Corn flour pockets filled with cheese, black beans or pork.

I’d rather have this than their quesadilla. This was enjoyable hot and it’s better then “melted cheese in a tortilla shell”.

Even better would be to ask to get the pork and cheese together in one pupusa!

The cheese version sounded so boring, but it was surprisingly good!

It’s because they used salty Mexican Cotija cheese, which again tastes like salty Feta cheese. When it hardens it tasted like salty mozzarella cheese sticks though.

I’d order it again but it is rich and quite heavy since the cheese is a decent amount.

It all just melted together with the tender homemade corn flour pocket.

This is the cole slaw that’s meant to be eaten with the papusas. It tasted like pickled cabbage with a strong dried coriander flavour and it was quite herby.

Flautas or Tacos – 4/6

Crunchy corn flautas or tacos filled with chicken, served with cabbage and home made salsa. Order of 3 $8.25.

There was an option of chicken of beef, but the owner kept recommending chicken without hesitation so I kept ordered everything with chicken.

This wasn’t particularly a specialty here, but they were still good.

They used basic corn tortilla shells, stuffed them with home made shredded white meat chicken and deep fried them until crunchy.

They were stuffed with lots of chicken which was very good, fresh, moist and well marinated.

It was just like a crunchy chicken taco with only chicken in the filling and then a nice tangy freshness from the pickled cabbage slaw and fresh tomatoes.

The salsa was just tomatoes, onion, cilantro and lime juice and I did miss more of a spice to it.

I like Flautas served with guacamole like they do at El Barrio, but this was the more authentic homestyle version of Flautas.

Totally different, but when it comes to something crunchy topped with meat, I strongly recommend trying the Tostada Carnitas from El Barrio.

**Sopa de Mariscos (Seafood Soup) – 4/6

Medium $12 Large $15

This is apparently the thing to order here along with their papusas. All the Latin American customers had a bowl of it on their table.

I know it’s not really fair to compare it to Thai food, but it was very similar to Thai coconut milk based soups, but less flavourful.

Latin American cuisine is a fusion of a lot of cultures, including Asian, so I wasn’t caught off guard with this Thai tasting dish.

It’s still very flavourful, but compared to Thai soups, it’s considered very mild, because it’s not spicy and has no fish sauce or Thai basil leaves or noticeable lemongrass etc.

The rice here is very good and it’s moist and cooked in chicken broth so there’s a ton of flavour and it’s almost like a pilaf.

12 Comments

This place has been around for years…went once but can’t remember what I had(I always ate at Dona Cata). However, am pleasantly surprised by the depth of the menu. Love pupas and tamales. Guess I’ll give it another try.

Oh, Mijune, Mijune… I love you but this is a case where I will have to literally “slaughter” with comments you because you tipped your toes into a region I am more familiar with, huahahaha!!! (Not to mention other things)…

Therefore I’m going to use the words “authentic” and “traditional” lightly

Better solution: Simply don’t use it.

They advised me to stick to the Salvadorean menu items because that was the specialty here… So I more or less did as I was told.

Actually, you did almost completely the opposite: about half of the dishes you ordered ARE Mexican: nachos (borderline Tex-Mex), guacamole, quesadilla (or at least the version served), flauta, enchilada. However, I don’t necessarily blame you on this one but, rather, the ignorance from most people here regarding Latin American food and how predominant is Mexican food – which leads to that false sense that Mexican is equivalent to Latin American (which, has that odd consequence that most non-Mexican Latin restaurants selling Mexican dishes). It would be similar to saying that Cantonese is representative of Chinese food.

About the horchata, almond like milk? Probably a “good” description; however, as far as I know, cocoa is not one of the main ingredients, unless it is a really localized/special version. In fact, when I had mine in El Caracol, I couldn’t taste any cocoa (if there was any). On the note of making horchata, because of the work involved, a lot of places just used packaged version (that might not be the case here but that is the case in LAC).

Countries in LAC have variations of ceviche. For example, in Peru, it might be served with boiled potatoes or corn kernels (however, not the regular corn kernels you see, they are a different type, which yields a larger size kernel); while in some parts, it is served with tomatoes and, in Costa Rica, with catsup (don’t ask…). Given where I grew up, I like mine without any of those “sides”: just diced seafood (including but not limited to shrimp, octopus, squid, conch, shark, snapper, et al), finely diced onion, probably a chili (scotch bonnet) and some herbs in lime/lemon juice.

Traditional tamal (no spelling mistake, this is the correct spelling in LAC) is NOT made with cornmeal. The only variation made with cornmeal is in the US (Mississippi, I think, it was described once in Good Eats). The only reason cornmeal is used is because masa (ground maize) is not readily available in these parts of the world and people would not use maseca (the dehydrated, flour-like version). Because of this substitution (and I am sure among many), the resulting dish has some different characteristics of the tamal you will find in LAC. Of course, given the lack of demand, I will take it for what it is, including a heavy pinch of salt (pun intended).

If you want pupusas, go to Rinconcito Salvadoreño. The coleslaw served with the pupusa is called encurtido (literally “pickled”).

There are different dishes you can make with plantain and, depending on how ripe they are, it could yield completely different results. The one you had at El Barrio, is called in some places patacon. It is made with green plantain, sliced in thick chunks, fried once, smashed and then refried. A second variation is plantain chips: in this case, it is sliced thin and fried. The one you had here is not usually served (if at all) as a dessert but as part of the main dish. Going back to memory lane, check the Bandeja Paisa at El Inka Deli.

@Kim – I’m so not surprised by your comment. You need your own blog again to rant =p
On the other hand… I should have mentioned.. I KNOW I ordered Mexican dishes, but the owner recommended them herself. I should have made that clear in my post though.

The Horchata 100% had cocoa in it and it was strong. It even says it has cocoa in the menu and I could see the cocoa powder sinking at the bottom.

the rest of your comments I have nothing to say. You know Latin food so I’ll just leave it at that and not get too technical on my side about it. I’m just going by what I tasted and how much I liked it.

AND all the spelling of ALL the times is how THEY spell it on THEIR menu… so I just follow along so people can order what I had without getting confused.

Thanks for the tips Kim. You drive me insane, but I appreciate most of your finicky comments. =p

@Kevin – next time I WILL!!!! Yes again I know I ordered a lot of Mexican but I forgot to mention half was suggested by the owner so I just went along with it. The Salvadorean dishes weren’t recommended by the owner as much as the Mexican items were. She actually didn’t recommend any Salvadorean items to me. I got those recs form the table beside me who was Salvadorean.

Sure thing!! We’ll foodie date 😉 I heard the Latin place in Whalley is best for pupusas! Come to Whalley?

i’ve yet to find a truly traditional mexican restaurant that i love although bandidas taqueria is one of my faves so far

wow, those tamales look really dry! tamales in general remind me of zong too lol usually whenever i see tamales being made on the foodnetwork, they seem to be so much more moist than the ones here.. i’m glad the chicken one was good though!

i am so disappointed that the guacamole here was only subpar – i always judge a mexican/salvadorean restaurant based on their dips and sauces just because they put so much care into them… i’m sad that your ceviche wasn’t really ceviche either.. before reading your feedback, i was wondering why the shrimp was so pink!

mmm i love pupusas! have you had the ones at rinconcito salvadorean? they’re apparently the best in the city! i’ve had them and they’re pretty gooood

Sorry guys !
First Salvadorean orchata is completly different from mexican
and it has no cocoa in it.
Second this is for the cole slaw that comes with the pupusas is called curtido not encurtido
(sorry mijune).
Third as far as mexican food goes is not that great what i can tell you is one of the best is their mole made from scratch no from ready made stuff.
any way yo do know alot about latin american food I’m inpressed, i can tell you though the tamales no they are not that great and you are right they are not made of cornmeal but maseca, ofcourse every country in latin america has their own version for me the best would be guatemalan tamales specially the ones in Tikal ummm wow amazing sorry guys cant find them here lovely reading you guys take care

I’ve tried a few Southern Indian restaurants, but this was the first time I really felt like I got a taste and feel for what it really was. The food was home made, flavourful and well presented and I was quite impressed and satisfied with my whole dining experience.